Ingredients: 3 local medium round eggplant 8 oz ricotta cheese 2 oz grated parmesan 3 oz shredded mozzarella 1 pch nutmeg (to taste) 1 pch white pepper (to taste) 1/2 oz prosciutto (diced very small) optional
Directions:1. Mix all ingredients (except the eggplant) in a food processor with paddle until they are incorporated. Use spoon in bowl if you don't have a food processor. 2. Slice eggplant lengthwise (approximately 1/2 inch thick). Brush lightly with olive oil and grill with salt and pepper. Let cool. Place approximately 1 oz. of filling on each slice and roll lengthwise. Top with marinara sauce. Serves approximately 6 to 8. |